This tart, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. It makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails.

Here’s a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can’t find wild chicory.

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each […]

Tiffany is head of a very large family. This dressing is guaranteed to be tasty and easy to make. She usually makes double this quantity and has it in the fridge all the time. Her kids eat pizza, salads, baked potatoes, spring rolls just about anything with it.

This is my favourite stuffing. I make it every year together with my Thanksgiving turkey but you can serve it perfectly well with a Sunday roast. The chestnuts give it a wintery touch and remind me of our time in Lugano.

Pumpkin, one of my favourite varieties of winter squash, is rich in potassium, fiber, and vitamin C and is wonderful roasted, used in soups or stews, or mixed with other vegetables. I roasted cubes of pumpkin for this salad and mixed it with peppery arugula greens, which I then dressed […]

About Me

Expat with Kids

A Swiss globetrotting mum, figlia di Americano, con corazòn Napoletano and a British accent walking on the wild side between Paris, Lugano and Madrid!
An entrepreneurial Expat with a passion for cooking and a curiosity for any new recipe which is easy, uncomplicated and fast to prepare.
Desserts are my speciality but I can bash up a 5 course meal if I have to in a couple of hours. So enjoy and BUON APPETITO!